shrimp ceviche recipe
This refreshing shrimp ceviche is a perfect appetizer or light meal, combining fresh shrimp with zesty lime juice, diced vegetables, and vibrant herbs. It's a no-cook dish that highlights the natural flavors of the ingredients.
Equipment
- 1 sharp knife
- 1 cutting board
- 1 medium mixing bowl
- 1 citrus juicer
- 1 serving dish
Ingredients
- 1 pound fresh shrimp, peeled and deveined Use the freshest shrimp possible for best flavor and texture.
- 1 cup fresh lime juice About 8-10 limes.
- 1 medium red onion, finely diced
- 1 medium tomato, finely diced
- 1 medium cucumber, peeled and diced
- 1 medium jalapeño pepper, seeded and finely diced Optional for extra spice.
- ¼ cup fresh cilantro, chopped
- to taste salt
- to taste pepper
- tortilla chips or tostadas For serving.
Instructions
- Start by preparing the shrimp. You can chop the shrimp into small bite-sized pieces, or leave them whole depending on your presentation preference.
- In a medium mixing bowl, combine the shrimp and fresh lime juice. Ensure the shrimp are fully submerged in the juice to 'cook' them through acidity.
- Cover the bowl with plastic wrap and let the shrimp marinate in the fridge for about 15-20 minutes, or until the shrimp are opaque and firm.
- Once the shrimp are ready, drain some of the lime juice, retaining a little for flavor while avoiding excessive liquid.
- Add the diced red onion, tomato, cucumber, jalapeño (if using), and chopped cilantro to the shrimp, mixing gently to incorporate.
- Season the ceviche with salt and pepper to taste. Stir gently to ensure all ingredients are evenly distributed.
- Serve the ceviche chilled on a serving dish with tortilla chips or tostadas on the side for dipping.
Notes
For an extra kick, you can add some diced avocado or mango.
Make sure to use the freshest shrimp possible for the best flavor and texture.
Ceviche can be made a few hours in advance. Store it in the refrigerator, but consume within 24 hours for optimal freshness.